Baharat Roasted Root Veg and Aubergine

Pop the aubergine, sweet potato and carrot onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the baharat.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the veg on the top shelf until golden and tender, 25-35 mins. Turn halfway through, then add the tomatoes to the tray to roast for the remaining time.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Roughly chop the dill (stalks and all). Zest and halve the lemon (see ingredients for amount).

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the garlic and stir-fry for 1 min.

Pour the water for the bulgur (see pantry for amount) into the pan and bring to the boil. Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

Once the bulgur wheat is cooked, stir through the zhoug style paste, lemon zest and half the dill.

Taste and season with salt and pepper. Add a squeeze of lemon juice if you'd like.